Veg-All Chicken Pot Pie - cooking recipe

Ingredients

2 (10 3/4 oz.) cans cream of potato soup
1 (16 oz.) can Veg-All or Veg-All Lite, drained
2 c. cooked, diced chicken (can be canned)
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 (9-inch) pie crusts
1 egg, slightly beaten (optional)

Preparation

Combine first 6 ingredients.
Spoon into a prepared pie crust. Cover with top crust.
Crimp edges to seal.
Slit top crust and brush with egg, if desired.
Bake at 375\u00b0 for 40 minutes.
Cool 10 minutes.
Feeds 4 to 6 persons.